Keto Cornbread recipe prepared with love using healthy ingredients.
Ingredients:
- 1 C blanched almond flour
- ½ C coconut flour
- 2 tablespoons baking powder
- ½ teaspoon turmeric
- 4 tablespoons granulated Swerve
- 1 C shredded mozzarella cheese
- 4 large eggs
- 10 – 14 drops Cornbread flavoring
- 1 C butter – melted
- ½ C heavy whipping cream
-
½ C sour cream
Instructions on how to prepare a Keto Cornbread recipe with almond flour:
- Preheat oven to 350 degrees.
- Butter a 9X9 glass pan.
- Place a piece of parchment paper, cut to the size of the bottom of the pan, in the bottom of the pan and smooth out. The butter on the bottom will hold it in place.
- In a large bowl mix together the almond flour, coconut flour, baking powder, turmeric, and granulated Swerve. Mix well, getting all the lumps out of the flour.
- In a food processor blend the mozzarella cheese, eggs, cornbread flavoring, and the melted butter. Blend until liquified.
- Add liquified ingredients to the flour mixture.
- Stir well until a thick dough forms.
- Stir in the heavy whipping cream and sour cream, folding until well blended.
- Pour into prepared pan and smooth out the top.
- Place in oven and bake 30 minutes.
- Remove from oven. Cover the cornbread with aluminum foil to keep the top from getting too brown.
- Continue baking for another 10 – 15 minutes. (I do mine the 15). Test in the center with a toothpick – it should come out dry and clean.
Cool on cooling rack at least 1 hour before removing from pan. Cool and cut into 16 servings!
Read on how to prepare keto pralines.
Summary
Recipe Name
Keto Cornbread Recipe
Author Name
Team Terry Keto
Published On
Preparation Time
Cook Time
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